1. Preparing the Cookie Dough:

1. 1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

1. 1. Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking soda, salt, and optional ground cinnamon or nutmeg. Set aside.

1. 1. Cream Butter and Sugars: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ½ cup of packed light brown sugar on medium speed until light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl as needed.

1. 1. Add Eggs and Vanilla: Add the 2 large eggs one at a time, beating well after each addition until fully incorporated. Beat in the 2 teaspoons of vanilla extract.

1. 1. Gradually Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredient mixture in two or three additions. Mix until just combined – be careful not to overmix. A few streaks of flour are okay at this stage.

1. 1. Prepare Peaches: Ensure your 1 ½ cups of diced peaches are finely chopped (no larger than a chocolate chip) and have been patted dry if they are particularly juicy or if using canned/frozen.

1. 1. Fold in Peaches and White Chocolate: Gently fold the diced peaches and 1 ½ cups of white chocolate chips into the cookie dough using a spatula until evenly distributed. The dough will be fairly thick and a bit chunky.

2. Chilling the Dough (Recommended for Best Results):

1. 1. Chill: Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour (or even longer – up to 24 hours for more developed flavor). Chilling the dough helps to:

      • • Prevent the cookies from spreading too much during baking.
      • • Allow the flavors to meld.
      • • Make the dough easier to handle.

3. Scooping and Baking the Cookies:

1. 1. Scoop Dough: Once chilled (or if you’re skipping the chill time, proceed carefully), drop rounded tablespoons of cookie dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. A cookie scoop works well for uniform size.

1. 1. Bake: Bake in the preheated oven for 10-14 minutes, or until the edges are lightly golden brown and the centers are just set (they might look slightly underbaked in the very center, which is good for chewiness). Cooking time will vary depending on cookie size and your oven.

1. 1. Cool on Baking Sheets: Once baked, remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5-10 minutes. This allows them to firm up slightly before being moved.

1. 1. Transfer to Wire Rack: Carefully transfer the cookies from the baking sheets to a wire cooling rack to cool completely.